Easy recipe Roasted Beetroot Baby Spinach Salad With Walnut Dressing Recipe

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six medium (about two bunches) beetroot, ends trimmed sixtyml (one quarter cup) olive oil one hundredg (about one cup) walnut halves sixtyml (one quarter cup) red wine vinegar Salt freshly ground black pepper about one x about one hundred and fiftyg pkt baby spinach (Recipes by ingridients spinach) leaves one hundredg goats cheese, crumbledStep about one Preheat oven to two hundredC. Roasted Beetroot Baby Spinach Salad With Walnut Dressing Recipe. Place the beetroot on a baking tray. Bake in preheated oven for about one hour or until tender when pierced with a skewer. Roasted Beetroot Baby Spinach Salad With Walnut Dressing Recipe. Remove from oven and set aside for about fifteen minutes to cool slightly. Roasted Beetroot Baby Spinach Salad With Walnut Dressing Recipe. Wearing rubber gloves to avoid staining your hands, peel beetroot and cut into wedges. Step two Meanwhile, heat the oil in a small frying pan over medium heat. Add the walnuts and cook, tossing, for two-about three minutes or until lightly toasted. Remove from heat and set aside to cool. Roasted Beetroot Baby Spinach Salad With Walnut Dressing Recipe. Step about three Add the vinegar to the walnut mixture. Roasted Beetroot Baby Spinach Salad With Walnut Dressing Recipe. Taste and season with salt and pepper. Step four Divide the baby spinach (Recipes by ingridients spinach) leaves and beetroot among serving plates. Sprinkle with goats cheese and drizzle with walnut dressing. Serve immediately..